Chicken ‘N’ Hash Brown Bake

• 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups diced cooked chicken
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 cup sour cream
• 2 cups chicken broth or stock
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2 teaspoons chicken bouillon granules
• 2 tablespoons finely chopped onion
• 2 tablespoons finely chopped sweet red pepper
• 1 garlic clove, minced
• Paprika
• 1/4 cup sliced almonds

1. Spread potatoes in an ungreased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper. Sprinkle chicken and mushrooms over the top. Combine the sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over mushrooms.
2. Sprinkle with paprika and almonds. Bake, uncovered, at 350u0b0 for 50-60 minutes or until heated through.

brown potatoes, salt, pepper, chicken, mushroom stems, sour cream, chicken broth, condensed cream, chicken bouillon granules, onion, sweet red pepper, garlic, paprika, almonds

Taken from www.tasteofhome.com/recipes/chicken-n-hash-brown-bake/ (may not work)